Oh, let me tell you, there are some recipes that just feel like a warm hug on a plate, right? And for me, this Salisbury Steak and Potato Skillet is absolutely one of them. It’s hearty, it’s comforting, and honestly, it’s my go-to for those busy weeknights when I want something delicious without a mountain of dishes. I first stumbled upon a version of this when I was a new mom, and I needed something that felt homemade but didn’t take forever. I tweaked and perfected it over the years, and now it’s a staple. Trust me, the tender Salisbury steak patties swimming in that rich mushroom gravy, with perfectly cooked potatoes all in one pan? It’s pure magic. You’re going to love how easy it is to get this comforting dish on your table!

Why You’ll Love This Salisbury Steak and Potato Skillet Recipe

Okay, so why should this Salisbury Steak and Potato Skillet be your next dinner obsession? Well, besides tasting absolutely incredible, it’s just so darn practical! You get all the cozy comfort food vibes without all the fuss. It’s perfect for those chilly evenings, and honestly, it feels like a fancy meal even though it comes together with minimal effort. Plus, who doesn’t love a meal that means less cleanup?

It’s a complete meal in one pan – hello, easy cleanup!
Packed with savory flavors and super comforting.
Perfect for busy weeknights, but special enough for company.
Super adaptable – you can tweak it to your family’s tastes.

The Allure of a One-Pan Salisbury Steak and Potato Skillet

Seriously, the best part about this Salisbury Steak and Potato Skillet is the “one-pan” magic. It means everything cooks together, soaking up all those delicious flavors. And when dinner’s done? You’re not staring down a sink full of pots and pans. It’s truly a weeknight savior, giving you more time for, well, anything but washing dishes!

Salisbury Steak and Potato Skillet Recipe Ingredients

Alright, let’s get down to the good stuff – what you’ll need to make this incredible Salisbury Steak and Potato Skillet! Don’t worry, it’s all pretty straightforward stuff you probably already have or can easily grab at the store. We’re talking about simple, honest ingredients that come together to make something truly special. Here’s your shopping list. Remember, fresh is always best, especially for those veggies!

1 pound ground beef (I usually go for 80/20, but whatever you like!)
1/2 cup breadcrumbs (plain or seasoned, your call!)
1/4 cup finely chopped onion (this goes into the patties, so really tiny pieces)
1 large egg
1 teaspoon Worcestershire sauce (the secret weapon for savory depth!)
1/2 teaspoon garlic powder
Salt and black pepper to taste (don’t be shy!)
1 tablespoon olive oil
1 large onion, sliced (for the amazing gravy!)
8 ounces cremini mushrooms, sliced (or your favorite kind!)
2 cups beef broth
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard (just a little tang!)
1 pound small potatoes, quartered (red or Yukon Gold work beautifully)
2 tablespoons fresh parsley, chopped (for that pop of color and freshness at the end!)

Essential Ingredients for Your Salisbury Steak and Potato Skillet

You know, the magic in this Salisbury Steak and Potato Skillet really starts with good ingredients. Your ground beef is the star, so pick one you love. For potatoes, I swear by small red or Yukon Golds – they hold their shape and get wonderfully tender. And those mushrooms? They add so much earthy flavor to the gravy, so don’t skimp on them!

How to Make a Salisbury Steak and Potato Skillet

Alright, now for the fun part: actually making this delicious Salisbury Steak and Potato Skillet! Don’t be intimidated, it’s really quite simple, and I’ll walk you through every step. Just follow along, and you’ll have a fantastic, comforting meal on your table in no time. We’ll start with the patties, build that incredible gravy, and then let it all simmer together into pure bliss. Remember, cooking should be fun, so don’t stress!

First things first, grab a big bowl. Toss in your ground beef, breadcrumbs, that finely chopped onion (remember, super tiny!), the egg, Worcestershire sauce, garlic powder, and a good pinch of salt and pepper. Now, get in there with your hands! Mix it all up until it’s just combined. You don’t want to overmix, or your patties will be tough. Once it looks good, form the mixture into 4 oval-shaped patties. Think of them as mini meatloaves, but flatter.
Next, heat your olive oil in a large, oven-safe skillet over medium-high heat. You want it nice and hot so you get a good sear. Carefully place your Salisbury steak patties in the skillet. Let them cook for about 3-4 minutes per side, just until they’re beautifully browned. They don’t need to be cooked through at this point; we’re just building flavor and color. Once they’re browned, take them out and set them aside on a plate.
Now, for the gravy base! Add your sliced onion to the same skillet (don’t clean it, those browned bits are flavor!). Cook the onion until it’s softened, which usually takes about 5 minutes. Then, toss in your sliced mushrooms. Let them cook until they’re tender and have a nice golden-brown color, another 5-7 minutes. This step really builds the depth of flavor for your gravy.
Sprinkle the flour right over the onions and mushrooms in the skillet. Stir it around for about a minute; this cooks out the raw flour taste. Then, gradually whisk in the beef broth and Dijon mustard. Keep whisking until everything is smooth and there are no lumps. Bring the mixture to a simmer, stirring constantly, and watch it magically thicken into a rich, luscious gravy.
Time to bring it all together! Gently return your browned Salisbury steak patties to the skillet, nestling them right into that glorious gravy. Then, arrange your quartered potatoes around the patties in the skillet. Make sure they’re mostly submerged in the gravy.
Cover the skillet with a lid (or foil if your skillet doesn’t have one) and reduce the heat to medium-low. Let it all simmer away for about 20-25 minutes, or until those potatoes are perfectly tender and cooked through. You can test them with a fork – if it slides in easily, they’re ready!
To finish, sprinkle with fresh chopped parsley right before serving. That little pop of green makes it look extra inviting!

Preparing the Salisbury Steak for Your Skillet

The secret to juicy Salisbury steak patties is not overworking the meat. When you’re mixing the ground beef with the other ingredients, be gentle! Just combine everything until it comes together, and then stop. For browning, make sure your skillet is hot enough to get a good sear. This creates a flavorful crust that holds up beautifully in the gravy. Don’t worry about cooking them all the way through, they’ll finish cooking in the simmering gravy later!

Crafting the Gravy and Adding Potatoes to Your Salisbury Steak and Potato Skillet

This gravy is truly the heart of the dish! Let those onions and mushrooms get nice and golden; that’s where the flavor really develops. When you add the flour, make sure to stir it for a minute to cook off that raw taste. Then, whisk in the broth gradually to avoid lumps – nobody wants lumpy gravy! Once the gravy is simmering and thickened, tuck those patties back in and add your potatoes. Keep the lid on tight to steam those spuds until they’re fork-tender. It’s so satisfying!

Tips for a Perfect Salisbury Steak and Potato Skillet

Making this Salisbury Steak and Potato Skillet is pretty straightforward, but I’ve got a few little tricks up my sleeve to make sure yours turns out absolutely perfect every single time. These aren’t complicated, just small things that make a big difference in flavor, texture, and overall deliciousness. Trust me, these tips will elevate your skillet game!

Don’t overmix the meat: When you’re making the patties, mix just until everything is combined. Overmixing can lead to tough, dense patties, and we want them tender and juicy!
Sear those patties well: That initial browning step isn’t just for looks. It builds incredible flavor and creates a nice crust on your Salisbury steaks. Don’t rush it!
Potato size matters: Try to quarter your potatoes into roughly similar sizes. This helps them cook evenly so you don’t end up with some crunchy and some mushy.
Taste as you go: Especially with the gravy! Adjust the salt and pepper, maybe a tiny splash more Worcestershire, until it tastes just right to you.

Achieving Ideal Gravy for Your Salisbury Steak and Potato Skillet

The gravy is truly the star of this Salisbury Steak and Potato Skillet! If it’s too thick, just whisk in a little more beef broth until it reaches your desired consistency. If it’s a bit thin, let it simmer uncovered for a few more minutes to reduce. And don’t forget to taste it! A little extra salt or pepper, or even a tiny dash more Dijon, can really make it sing.

Common Questions About Salisbury Steak and Potato Skillet

I get a lot of questions about this Salisbury Steak and Potato Skillet, and I love it! It means you’re really thinking about the recipe and how to make it perfect for *you*. Here are some of the most common things people ask me. Hopefully, these answers help you feel super confident in the kitchen when you make this delicious one-pan meal!

Can I Use Different Potatoes in My Salisbury Steak and Potato Skillet?

Absolutely! I love small red or Yukon Gold potatoes because they hold their shape, but you could totally use russets or sweet potatoes. Just remember, larger or denser potatoes might need a little more cooking time to get perfectly tender in your Salisbury Steak and Potato Skillet.

How to Store Leftover Salisbury Steak and Potato Skillet

This Salisbury Steak and Potato Skillet actually reheats beautifully! Just pop any leftovers into an airtight container and store them in the fridge for up to 3-4 days. When you’re ready to eat, gently reheat it on the stovetop over low heat, or in the microwave, adding a splash of extra broth if it seems a little dry.

Estimated Nutritional Information for Salisbury Steak and Potato Skillet

Okay, so I know a lot of you like to keep an eye on the nutritional side of things, and I totally get it! For this Salisbury Steak and Potato Skillet, I’ve included an estimated breakdown of calories, fat, protein, and carbs. Just remember, these are just estimates! The exact numbers can really swing depending on the specific brands you use, how lean your ground beef is, and even how big your potatoes are. It’s a general guide, not a precise science, but hopefully, it helps!

Share Your Salisbury Steak and Potato Skillet Experience

Well, there you have it! My absolute favorite Salisbury Steak and Potato Skillet recipe. I really hope you give it a try and that it becomes a go-to in your kitchen too. If you whip up this deliciousness, please come back and tell me all about it! Leave a comment below, rate the recipe, or even better, snap a photo and share it on Instagram. Tag me so I can see your amazing work! Happy cooking, friends!

Salisbury Steak and Potato Skillet: 1 Pan Wonder Meal

Author: ferecipe.com
Total Time: 65 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

This Salisbury Steak and Potato Skillet is a hearty, one-pan meal perfect for a weeknight dinner. Tender Salisbury steak patties are smothered in a rich mushroom and onion gravy, served alongside perfectly cooked potatoes.

Ingredients

Scale

1 pound ground beef
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1 large egg
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon olive oil
1 large onion, sliced
8 ounces cremini mushrooms, sliced
2 cups beef broth
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 pound small potatoes, quartered
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined. Form into 4 oval patties.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the Salisbury steak patties and cook for 3-4 minutes per side, until browned. Remove patties from the skillet and set aside.
Add sliced onion to the same skillet and cook until softened, about 5 minutes. Add sliced mushrooms and cook until tender and browned, about 5-7 minutes.
Sprinkle flour over the onions and mushrooms, stirring for 1 minute. Gradually whisk in beef broth and Dijon mustard until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
Return the Salisbury steak patties to the skillet, nestling them into the gravy. Add the quartered potatoes around the patties.
Cover the skillet and reduce heat to medium-low. Cook for 20-25 minutes, or until potatoes are tender and cooked through.
Garnish with fresh chopped parsley before serving.

Notes

For extra flavor, use a mix of different mushrooms.
Adjust the consistency of the gravy by adding more or less beef broth.
This dish pairs well with a side salad or green beans.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 120mg

Keywords: Salisbury steak, potato skillet, ground beef, mushroom gravy, one-pan meal, comfort food